Ugandan Chapati Egg Roll

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The Ugandan Rolex is one of East Africa's most beloved street foods: a soft pan-cooked chapati wrapped around a savory scramble of eggs, cabbage, tomato, and onion. Despite its watch-brand nickname, the name simply comes from "rolled eggs." It's a quick, filling breakfast or snack that's sold by roadside vendors across Kampala.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 rolls

Nutrition Facts

Per serving (estimated)

485 kcalCalories
22 gFat
5 gSaturated Fat
52 gCarbs
4 gFiber
5 gSugar
18 gProtein
520 mgSodium
340 mgPotassium
85 mgCalcium
4 mgIron
28 mgVitamin C
210 mcgVitamin A

Ingredients

For the chapati dough

2 cups (260 g) all-purpose flour
1/2 tsp salt
1 tbsp vegetable oil
3/4 cup (180 ml) warm water, as needed

For the egg filling

4 large eggs, lightly beaten
2 cups (140 g) finely shredded green cabbage
1 medium tomato, finely diced
1 small red onion, thinly sliced
1 small green bell pepper, thinly sliced
1 small green chili, minced (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp vegetable oil, divided
2 tbsp chopped fresh cilantro

Directions

In a large bowl, whisk the flour and salt, then stir in the oil. Gradually add warm water and knead for 6 to 8 minutes until smooth and elastic. Cover and let rest 15 minutes.
Divide the dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin round about 8 inches (20 cm) in diameter.
Heat 1 teaspoon of oil in a skillet over medium heat. Cook each chapati for about 1 minute per side until lightly spotted with brown. Stack and set aside.
In the same skillet, heat 1 tablespoon of oil. Sauté the onion, bell pepper, and chili for 2 minutes until softened, then add the cabbage and tomato. Cook 2 more minutes until the cabbage just wilts.
Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side, season with salt and pepper, and gently scramble until just set, then fold everything together with the cilantro.
Place a chapati flat on the skillet, spoon one-quarter of the egg-vegetable mixture in a line down the center, and roll it up tightly like a burrito.
Lightly toast the seam-side down in the pan for 30 seconds to seal, then turn and toast the whole roll briefly on each side until golden and crisp.
Repeat with the remaining chapatis and filling. Serve hot, optionally with extra chili sauce or kachumbari on the side.

Cook’s Notes

Use a non-stick or well-seasoned cast-iron skillet to prevent the eggs from sticking and tearing the chapati.
Keep the egg scramble slightly moist; it will continue to cook inside the roll and overcooking makes it rubbery.
For extra richness, sprinkle a tablespoon of grated cheddar inside before rolling — a popular modern twist in Kampala.
Roll the chapati while it's still warm and pliable; cold chapati cracks when folded.
Serve immediately for the best contrast between the crisp exterior and tender, steamy filling.